COOKBOOK
Introduction Rotaract Club of Alexandria Marine Star presents TASTE OF THE WORLD 2an annual Mega joint project which aims to strengthen bonds between Rotaract clubs all over the world and culture exchange . Taste of the world consists of two phases 1) COOKBOOK with recipes from Egypt, Dubai, Zimbabwe, India, Jordan, Mexico, Senegal, South Africa, Bahrain, Sri Lanka, Tunisia, Spain, Canada. 2) FOOD EXCHANGE as each club will try a recipe of another country and share photos and videos
Presents the
INGREDIENTS 1 lb. meat (lamb or beef) 1 onion 2 fresh tomatoes, blended in blender to make smooth 4 fresh garlic cloves, crushed 1 tablespoon tomato paste 2 cups short-grain white rice (Egyptian rice if available) butter 1 white pita bread salt & pepper 3 tablespoons white vinegar
Serves 6 DIRECTIONS Bread preparation: Take pita bread and rip into bite size pieces. In a frying pan, add about a 1/4 stick of butter, add bread pieces and fry until golden brown and crisp. Put these pieces in a glass baking dish, preferably a square sized dish. Set aside. Then add to same pan, a little more butter, salt, approximately 2 cloves of crushed fresh garlic and stir around a bit until you can smell aroma, then add fried bread pieces to this mixture, stir to coat bread and put back into glass baking dish. Set aside. Meat preparation: put some butter in a pot, stir fry meat until brown, add 1 onion quartered, salt & pepper and water to cover meat. Bring to a boil, turn down to simmer, cover and cook until tender, approximately 2 hours. After meat has cooled, take out chunks of meat and put in a bowl, set aside. Reserve soup from the meat separately.
Rice preparation: Put some butter into a pot, add two cups of rice, stir a little bit . Add 2-1/4 cups of water and salt to taste. Bring to a boil, cover and turn down to simmer, cook until tender. Test the rice tenderness after about 35 minutes. Now take some of the soup from meat and add to the top of the bread pieces in baking dish to saturate. Add cooked rice on top of bread pieces. , Now you’re ready to make the sauce . To prepare red sauce: In a pan, add a little oil or butter, crushed tomato, a half teaspoon of tomato paste, salt & pepper, 2 cloves of fresh crushed garlic and . Add also approximately 3 tablespoons of vinegar, stir this until you smell aroma and it is a bit smooth. It should be a bit thick, not watery, but if too thick you can add a bit of water. Spread with a wooden spoon atop the rice to cover. You can fry the meat in a piece of butter or put it as it is on the top of the rice.
Ingredients 1 (17.5 ounce) package frozen puff pastry sheets, thawed 1 1/2 cup chopped mixed nuts (walnuts, pecans, hazelnuts)
1/2 cup raisins 1/4 cup flaked coconut (optional) 1 1/4 cups white sugar 4 cups milk 1/2 cup heavy cream
Directions Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked. In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and 1/4 cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in the dish. Bring milk and sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture. Spread the heavy cream over nut mixture in dish. Place dessert in oven until top is golden brown. Serve hot.
Presents the
Ingredients: 2kg medium lamb chops 3 zucchinis, largely chopped 2 potatoes, largely chopped 3 onions, finally chopped 2 small carrots, chopped 1 green chilli pod, chopped 3 cloves garlic, crushed 4 cardamoms 2 dried black lemons 1 tbsp mixed spices 7 tbsp oil 2 tbsp salt 1 pack tomato paste 1 can Goody peeled chopped tomatoes 1 can Goody chickpeas 1 can Goody mixed vegetables 10 light bread sheets (fateer)
Serves 6 Thareed is a popular dish to make when a Muslim is fasting. It is very common to make Thareed for Iftar (breaking of the fast) during Ramadan because it is light on the stomach. Thareed is even mentioned in a hadith of the Prophet Mohammed PBUH
Directions: • Boil lamb chops with couple of cardamoms. Remove fat, half cook. Drain the lamb chops but save the water. • Heat some oil in a pan. Put the onions, garlic and chilli and cook until brown. Add tomato paste, chickpeas, vegetables and spices. Season. • Add meat stock, to the lamb chop water and leave until boil. Add lamb chops, simmer covered till cooked. • Lay some chops and vegetables In a deep serving bowl, put a layer of bread, cover with vegetables and stew. Repeat layers, finish with chops and vegetables on top. Optional Garnish with boiled eggs’ halves and chickpeas Thareed can be made with lamb, chicken, or with just vegetables.
Presents the
Ingredients 1 whole stewing chicken cut up into pieces. 1 whole Spanish onion, finely diced. 3 large tomatoes, deskinned and diced. 3Tbspns of cooking oil. 2 Tbspns of tomato paste. Half a teaspoon of paprika. 2 tspns of finely chopped or grated garlic. 1/4 tspns of powdered ginger. Half diced green pepper. 2 tspns salt. 2litres of water.
Directions: * in a cast iron pan add oil, sear and seal the chicken pieces until golden brown. When done remove chicken pieces. *in the same pan add your onion and cook until translucent, add paprika, tomato paste, ginger, garlic, salt and cook for 2mins. *return chicken pieces into the pan cook for another 2mins. *add tomatoes and cook until almost broken down add 1L of chicken stock or water. *cook on medium heat for about 45mins and check tenderness of chicken if not fully cooked and almost falling off the bone but still firm add more stock or water. Its ability to cook quick and enough depends on how aged it is and which breed it is. (The Chicken) *When cooked and sauce has reduce add green peppers. Serve with sadza and any leaf vegetables of your choice.
Presents the
Ingredients: •2 tablespoons vegetable oil •2 medium onions minced •1,5 pounds ground beef •1 cup milk •2 slices thick sliced bread •0,5 cups raisins •1 teaspoon apricot jam •1 tablespoon hot chutney •0,5 tablespoon curry powder •1 teaspoon salt •0,5 teaspoon ground black pepper •1 large egg •1 pinch salt •1 bay leaf
This traditionally South African dish has its roots with the Cape Malay slaves that settled in what is now the Western Cape. It is similar to meatloaf but has a sweet curried flavour. Serve with yellow rice and sultanas.
Directions: • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. • Heat the oil in a large skillet over medium-high heat. Cook the onions in the hot oil until soft. Break the ground beef into the skillet and cook until brown. • Place the milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread. Set the milk aside. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and black pepper. Pour the mixture into the prepared baking dish. • Bake in the preheated oven 1 hour. • While the bobotie bakes, whisk together the reserved milk, egg, and a pinch of salt. Pour over top of the dish. Lay the bay leaf onto the top of the milk mixture. • Return the bobotie to the oven until the top is golden brown, 25 to 30 minutes. Remove bay leaf before serving.
Ingredients:
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1 teaspoon baking powder 0,25 teaspoon salt 1 teaspoon vanilla extract 4 cups milk 3 egg whites 1 tablespoon cinnamon sugar 3 tablespoons butter, melted 1 cup white sugar 2 egg yolks 1 cup cake flour
This is a delicious tart that is perfect to serve up with afternoon tea
Directions: 1. Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray. 2. In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top. 3. Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.
Ingredients (per sandwich): • 2 slices of bread • Cheese, grated • Tomato, sliced • Onion, thinly sliced • Salt & pepper to taste • Chutney
This is a braaied or barbequed toasted sandwich which is the perfect complement to a braai/barbeque .
Directions: 1. Assemble the sandwich with the desired ingredients 2. Before closing the sandwich spread a thin layer of chutney on one side and close 3. Spread butter on the outside of the slices of bread to ensure the sandwich doesn’t stick to the grill 4. Place sandwiches in a closed braai/barbeque grid and braai over coals until the sides are golden brown and the cheese is melted.
Directions: •
Preheat oven to 350 deg F/180 deg Celsius. (NOTE: I find my convection/fan oven very hot. I baked the pudding at 170 deg C and had to turn it down to 160 deg C/325 deg F for fear the pudding might burn. You know your oven -- Adjust accordingly).
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Grease an oven dish. I used a 7 x 7 x 1 1/2 inch Pyrex dish. (18 x 18 x 4 1/2 cm)
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Beat or whip the sugar and eggs. It's quickest in a food processor, or use electric beaters. Beat until thick and lemon coloured, then add the jelly (jam) and mix through.
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Melt the butter (don't boil) and add the butter and vinegar to the wet mixture.
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Sieve, or simply mix together: the flour, soda and salt.
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Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well.
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Pour into an oven-proof dish and bake until pudding is brown and well-risen -- depending on your oven and oven dish this will be between 30 - 45 minutes. (Mine was done in 30 minutes this time).
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In a pot, melt together the ingredients for the sauce, and stir well.
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Pour it over the pudding as soon as it comes out of the oven. Leave to stand awhile before serving. Serve warm. Because it's rich it does not really need enhancement, but if you want, serve with vanilla ice cream.
Ingredients: • • • • • • • • •
6 1⁄2ounces sugar (3/4 cup, 200 ml, or 180 g) 2large eggs 1tablespoon apricot jam 5ounces all-purpose flour(150 g) 1teaspoon baking soda 1 ⁄2teaspoon salt 1tablespoon butter (a generous tablespoon) 1teaspoon vinegar 1⁄ cup milk 3
Serves 4 Cook time 15 minutes
Ingredients: Raagi flour 1/2 cup Flax seeds 20 gram and Jaggery 1/4 cup
Directions: • Mix the raagi flour with water and make it as like chappathi roast it and keep aside • Grind the jaggery into powder and keep side • Grind the raagi rotti slightly and mix it with jaggery powder and then add flax seeds and mix it for 20 seconds • Serve it in a bowl or you can make into shapes you like • Raagi seeds and flax seeds gives more protein to our body
Serves 2 Ingredients: 4 Potatoes 1 cup Mint Leaves 1 Green Chilli 1 Table Spoon Tamarind Sauce Butter (for shallow fry) Salt (to taste) Chaat Masala
Directions: 1. Boil the potatoes, peel off the skin, and make medium sized square cubes. 2. Heat Pan and add Butter to melt. 3. Saute the cut Potatoes in Butter to shallow fry till their colour turns light brown and they become a bit crispy. Remove them and keep aside. 4. Grind Mint Leaves, Green Chilli, Tamarind Sauce, Salt and Chaat Masala together in a grinder till it becomes a fine paste. 5. Mix well the grinded paste with shallow fried potatoes. The dish is ready to serve as a side dish. Note: In case Chaat Masala is not easily available, still the dish will taste good with remaining ingredients.
Presents the
Ingredients: - 2 cups of lentil - 2 cups of rice - 1 chopped Onion - 4 Cups of hot water - 2 glasses of Gameed - 1/4 spoon Turmeric - Melilotus - Margarine - Lepidium
Directions: •Wash both lintel and rice and boil it till it sits •Chop the onions and stir it with the Margarine in a pot till it sits and then we add the lentil and the rice and add water… •We add the (Gameed) and leave it to boil till the rice sits well and if it needed more water if there was a need) •Add the spices •While serving, add olive oil or Margarine on the plate. You may also eat it with bread and pickles and green olives on the side.
presents
Ingredients: -1 chicken - kg of ground pork - kg of potato -1 ½ kg of tomato - 1 stick of butter - 2 onions -1 garlic - ½ sweet chili - 50 gr of raisins - 50 gr of pitted olives - 10 pieces of capers -Ÿ lt of sherry wine, coriander, peppermint, pepper and salt (to taste)
Directions: Chicken Preparation: 1) Parboil the chicken with water, coriander, peppermint, a head of roasted garlic and a half of roasted onion. Add a little of pepper and salt. 2) Take out the chicken and marinate with achio and take it in the oven with a little of oil until be brown. Pork Preparation : 1) Put the pork on fire with 3 tomatoes, half of onion and half sweet chili. Everything has to be chopped in square shape and half liter of water. 2) When starts boiling, add the pitted and the chopped capers, the raisins, the sherry and salt (to taste). Leave dry it until stir fry.
Cabbage Potato Preparation: 1) Parboil the potatoes, when these be softs, take them out from the fire and peel them. 2) Next, liquefy the potatoes with the broth of the chicken until the consistency is thick. 3) In a stew pan, put to stir fry a half of onion cut in squares with the stick of butter. 4) One time is stir fried, add salt (to taste) and leave it in slow fire 30 minutes and moving it. Chiltomato preparation: 1) Put the kg of tomato to parboil. One time the tomato is busted, liquefy them. 2) Take it in a stewpan where previously the onion was stir fried and add a spoonful of vegetable oil. Leave it on slow fire until is thick.
Saucer preparation: In a deep plate you put the cabbage potato. Add a little of ground pork and ground shredded chicken on it. At the end pour the chiltomato on it. You can enjoy it with tortillas.
senegal presents
Serves 4
Ingredients: white rice, thoroughly rinsed 3 tablespoons finely chopped fresh parsley 1 green onion, thinly sliced 2 cloves garlic, finely chopped 1/8 teaspoon fine sea salt 1/8 teaspoon cayenne pepper 6 (3-ounce) portions halibut, sea bass or cod fillets 3 tablespoons peanut oil 1 medium yellow onion, chopped 2 carrots, diced 1 red bell pepper, seeded and diced 1/3 cup tomato paste 1 medium sweet potato, peeled and cut into 1/2-inch pieces 1 1/2 cup diced eggplant 3 cups low-sodium chicken broth 1 (14.5-ounce) can diced tomatoes
There are about as many variations for spelling ceebu jenn (thieboudienne, thiep bu djenne, ceebujenn‌) as there are to making it. This rice (ceeb) and fish (jenn) recipe is the national dish of Senegal and can also be made with beef (ceebu yapp). If the dish looks familiar, it’s because it’s a descendent of paella.
Cooking method: Place rice and 3 cups water in a medium saucepot and bring to a boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 15 to 20 minutes. Set covered pot aside off the heat for 10 minutes, then uncover and fluff rice with a fork. Meanwhile, in a small bowl, combine parsley, green onion, garlic, salt and cayenne. Cut 2 deep slits in each fish fillet and stuff with parsley mixture. parsley, green onion, garlic, salt and cayenne mixture for fish
Thieboudjenne into cooking pot
In a large wide saucepot or Dutch oven, heat oil over medium heat until hot. Add fish and brown on both sides, about 5 minutes per side. Transfer to a plate and cover to keep warm. Add onion, carrots and bell pepper to pot and cook 10 minutes or until tender, stirring occasionally. Stir in tomato paste and cook 1 minute. Add sweet potato, eggplant, broth and tomatoes and bring to a boil over medium-high heat. Reduce heat to medium and simmer until vegetables are tender, about 20 minutes. Carefully remove 1 cup liquid from saucepot and stir into rice. Place fish on top of vegetable mixture, cover and cook 3 to 5 minutes longer or until fish is cooked through and very hot. Spoon rice and vegetable mixture into serving bowls and top each with a piece of fis h.
presents
Ingredients: • • • • • •
1 kg lamb meat 1kg wheat germ (Harees) 1 cup gee I tbs. salt Pinch of black pepper 1 tsp cardamom
Directions: 1. Wash wheat several times and then soak in water for 3-4 hours
2. Place the wheat in a deep sauce pan and add the meat . Add water until the wheat and meat are covered. That would be around 3 liters of water. Bring to boil boil on high heat for an hour. Then decrease the heat to low power and cover the sauce pan. Make sure at this point the the wheat grains have enlarged and the meat has become tender and in small pieces. 3. Using a large wooden spoon mix the ingredients thoroughly together and beat the meat and wheat until the mixture is smooth and add the salt and spices. 4. Transfer the mixture into a mixer, using low power, mix the ingredients into a thick purée. 5. Place into a wide serving plate and add some hot gee on top and you are ready to go!
presents
INGREDIENTS: 2 cups rice 1½ - 2 cups thick coconut milk 4 - 4½ cups water Salt – to taste
Note: 1. The amount of water and coconut milk is depend on the kind of rice you use. 2. If you can't find coconut milk, of course you can use normal milk. 3. When you finish flatten down the milk rice on the serving dish, just apply little coconut milk on the top surface. So then the top surface won’t get dry and also it’s bringing you a good taste too.
It's traditional food item in the country which is a symbol of success. For example to celebrate a new beginning or to celebrate a victory.
DIRECTIONS: 1. Wash the rice and place it in a medium saucepan with water & salt. Bring it to boil in medium heat. Cover the saucepan and cook till the rice is soft and the water is absorbed. 2. Do not burn the rice. 3. Mix little salt with coconut milk and stir it. When the rice is ready reduce the heat to low and pour the coconut milk into the rice and Mix it well. Simmer the rice and coconut milk mixer till the coconut milk is absorbed and the rice is very soft and creamy. 4. Taste for salt. 5. Off the heat, and let it cool for 5mintues. 6. Transfer the mixer to a wide shallow dish and flatten down with flat spoon, spatula or with a piece of oil paper. Draw lines on top surface according to the shape (diamond or square) you want and let it cool another 510 minutes, cut it into pieces.
Presents the
tunisia
Ingredients: -2 cups couscous -700 g chopped lamb meat -1 cup chickpeas(half cooked) -2 medium potatoes peeled and sliced in half -2-4 green peppers, whole -3-4 carrots, quartered -4 medium onions -1 cup crushed tomatoes -1 tbs of harissa( or more if you prefer spicy food) -1/4 cup vegetable oil -1/2 tbps chili powder -1 tbps ground coriander -1 tsp ground tumeric -4-5 garlic cloves -1 egg (toppings)
Directions: 1)in one pan add: -oil -meat -3 onions ( whole) -cut one onion and the garlic and add them to the pan as well -salt => mix and let cook for 2 to 3 minutes on medium to low heat. 2)**meanwhile in a separate bowl mix the couscous with 1/2 cup of water to make it sticky and mix it up until there are no lumps ( use your hands for better results)and leave it aside**. 3)-next add the crushed tomato and the harissa and the spices to the pan =>let cook for 5 minutes while mixing then add three cups of water -add the carrots and potatoes along with the chickpeas to the pan =>add two cups of water and mix 4)***now put the couscous in the double boiler and let it steam until the meat and vegetables are cooked** 5) as for the toppings fry the peppers on its side and boil one egg in water 6) once everything is perfectly cooked ! pour the couscous in a large plate and add only the sauce and mix until all red ! top it off with the lamb ,the vegetables, fried peppers and cut the egg into 4 pieces for the final
Presents the
Ingredients Fries 5-6 Potatoes Frying oil Gravy 1 1/2 cups of water 1.5 beef cubes 1/4 cup of flour 1/4 cup of butter Cheese 1 1/2 cups of white cheddar cheese curds (shredded cheese will also work)
Serves 4
Directions: Gravy • • • •
Heat butter in sauce pan on medium heat on the stove top. Once butter has started to melt add flour. Mix the beef cubes into the water. Once the beef cubes have been completely dissolved add to butter and flour, cook until thickened.
Fries • • • •
Clean potatoes and cut into sticks, thickness as personally desired. Place sticks into large bowl with water and cover completely. Allow to sit for one hour. When ready, heat your oil in deep fryer to 300°F.
• Remove potatoes from water, blot dry to remove as much water as possible. • Add fries to oil and let cook for 5 - 8 minutes, then remove potatoes from oil. • Heat oil to 375°F. • Once oil reaches 375°F return potatoes to fryer and cook until potatoes are golden brown, then remove from the oil and salt fries to taste. Prepare Poutine Place fries in a bowl, add cheese on top of the fires and ladle beef gravy over fries and cheese, then enjoy!
Presents the
INGREDIENTS • 1 pound beef steak • 1/2 cup beef fat, lard, or vegetable oil • 1 cup chopped white onion • 2 cloves garlic, finely chopped • 1 teaspoon cumin • 2 teaspoons paprika • 1/4-1/2 teaspoon chili powder • 1 teaspoon salt • 3 green onions, white and green parts sliced crosswise into thin rings • 1 cup raisins, soaked in hot water for 5 minutes and drained (optional) • 1/2 cup chopped green olives (optional) • 2 hard boiled eggs, chopped (optional) • salt and pepper to taste • 2 1/2 teaspoons salt • 1/2 - 3/4 cup water • 4 1/2 cups flour • 3/4 cup lard or vegetable shortening
Prep Time: 840 minutes Cook Time: 25 minutes Total Time: 865 minutes
Directions : For the Filling: •
Finely chop the beef into 1 cm. square pieces.
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Cook the garlic and the white onions in the beef fat or oil until tender. Add the paprika, cumin, salt, and chili pepper, and stir well.
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Add the beef and cook until just browned. Add 1/2 to 1 cup water and simmer for 5-10 minutes more, allowing water to boil off. The filling should be juicy but not watery, and the meat should be tender.
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Stir in the green onions and sauté 1 minute more. Stir in optional raisins, green olives and hard boiled eggs. Season with salt and pepper to taste.
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Chill beef mixture for 2 to 24 hours.
Make the dough: •
Sift the salt with the flour into a bowl.
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Using a pastry cutter or your fingers, cut the lard or shortening into the flour until well blended. Slowly stir in the water a little at a time, reserving some.
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Turn the dough out onto a flat surface and knead, adding more water if necessary until the dough comes together into smooth clump. If you add too much water and the dough is too sticky, you can knead in some more flour.
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Knead the dough for 5 to 10 minutes, until it is smooth and stretchy. The dough should not be sticky at all. Cover dough with a dish towel and let dough relax at room temperature for 30 minutes. You can wrap the dough in plastic warp and keep in the refrigerator overnight.
Shape the empanandas:
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Preheat the oven to 450 degrees.
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Roll out half the dough very thin, to 1/4" thick. Cut the dough into 4-5 inch rounds, using a large cookie cutter, bowl, or coffee can. Knead the scraps into a ball and let the dough rest, covered, while you roll out the other half of dough. You should end up with 20 to 24 rounds, depending on the size.
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Place 1-2 tablespoons of filling in the middle of a dough round. Brush edges of circle with water. Fold the round in half over the filling, and press down hard along the edges to seal.
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Starting at one end of the pressed-down edge, fold the edge towards the middle and press down. Move your fingers over 1/2 inch and fold the edge into the middle again. Continue around the sealed edge of the empanada, folding the edge over itself, to make a twisted rope effect.
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Bake the empanadas for 10 minutes, then turn the temperature down to 400 degrees and bake for 10-15 minutes more. The empanadas should be golden brown.
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Store baked empanadas in the refrigerator or freezer and reheat in the microwave. Unbaked empanadas can also be frozen.
INGRDIENTS
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2 medium potatoes 4 cups chicken or beef stock 1 large onion, diced 1 red bell pepper, seeded and diced 2 tablespoons vegetable oil 1 pound stewing beef 2 tablespoons aji panca paste 1 teaspoon cumin 1 teaspoon smoked paprika 1 teaspoon oregano Salt and pepper to taste 1/2 cup frozen peas 1 (1/4 ounce) package of unflavored gelatin 4 cups flour 4 tablespoons butter 5 tablespoons vegetable shortening (or lard) 1 tablespoon achiote 1/4 cup sugar 3/4 cup water 1 teaspoon salt 14-16 green olives
Prep Time: 360 minutes Cook Time: 90 minutes Total Time: 450 minutes Yield: about 14 empanadas
Directions •
Peel the potatoes and cut them into 1/2 inch dice. Place the chicken or beef stock in a saucepan and bring to a boil. Add the potatoes to the chicken broth and cook until tender when pierced with a fork. Drain the potatoes, reserving the cooking broth.
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Cut the beef into small (1/2 inch) cubes. Add 2 tablespoons oil to a large, heavy skillet and sauté the beef until browned on all sides. Remove beef from the skillet and set aside, and remove all but 2 tablespoons of the fat remaining in the skillet.
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Add the aji panda, onions, and bell peppers to the skillet and sauté until onions have softened, about 3-4 minutes. Add the cumin, paprika, and oregano and sauté for several minutes more. Add the beef back to the skillet and cook, stirring, for 23 minutes.
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Add the reserved broth (from cooking the potatoes) to the skillet. Season with salt and pepper to taste. Simmer beef and vegetables over low heat, adding a bit more broth if needed, until the beef is tender, about 30-40 minutes.
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Add the reserved broth (from cooking the potatoes) to the skillet. Season with salt and pepper to taste. Simmer beef and vegetables over low heat, adding a bit more broth if needed, until the beef is tender, about 30-40 minutes.
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Season with salt and pepper to taste. Stir in the cook potatoes and peas and stir until heated through.
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Dissolve the gelatin in 1/2 cup water. Add the water to the beef mixture and stir well. Remove from heat. Transfer beef mixture to a casserole dish and refrigerate until cooled completely.
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While the filling is cooling, prepare the dough: Place the flour in a large bowl. Add the vegetable shortening, butter, and achiote to a small saucepan and heat over medium heat until hot.
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Heat the vegetable oil and butter with the achiote until very hot.
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Add the hot mixture to the flour and stir with a wooden spoon. Use your fingers to distribute the fat evenly through the flour until the mixture is crumbly.
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Add the sugar and salt to the water and heat mixture until sugar is dissolved and mixture is hot. Stir hot water mixture to the flour mixture, along with the egg. Knead mixture until it forms a smooth dough, adding 1-2 tablespoons water if dough seems dry. Set dough aside for 30 minutes to an hour.
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Divide dough into 2 ounce balls (about the size of a golf ball). Press each ball into a flat round and let rest for 5 minutes. With a rolling pin, roll each round of dough into a larger oval shape, about 5-6 inches in diameter. Preheat oven to 375 degrees. Place 2 tablespoons of the chilled filling in the middle of a round of dough. Add an olive to the filling. Fold the dough in half over the filling and pinch edges together to seal dough all the way around. Pinch edges and fold the
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INGREDIENTS • • • • • •
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1 package frozen puff pastry dough 2 tablespoons butter 1/2 cup flour 1 cup milk 2 eggs 1/2 cup grated cheese (smoked gouda, edam, or similar) 4 tablespoons grated parmesan Pinch of cayenne pepper Salt to taste 1/4 pound deli ham 1 egg yolk 1 tablespoon wáter
Prep Time: 40 minutes Cook Time: 20 minutes Total Time: 60 minutes Serves: 12 empanadas
Directions: • Preheat oven to 400 degrees.
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Melt butter in saucepan on medium-low heat.
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Whisk flour into butter, and increase heat to medium. Cook, stirring, for 1-2 minutes.
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Whisk milk into flour/butter mixture and bring to boil, stirring. Sauce will thicken slightly.
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Whisk 2 eggs into mixture and cook, stirring, for 1 -2 minutes more or until sauce has thickened.
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Add grated cheese and parmesan and stir until melted.
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Remove from heat and add cayenne pepper and salt to taste.
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Roll out 1 sheet of puff pastry dough on a floured surface to 12 inches square. With a pizza cutter or sharp knife, cut dough into 12 3 x 4 inch rectangles.
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Mix egg yolk with water, and brush the edges of half of the rectangles with the egg yolk mixture.
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Place a piece of ham in the center of the rectangles brushed with egg yolk. There should be an edge of dough all around the ham. Top ham with 2 tablespoons of the cheese mixture.
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Cover the ham and cheese with one of the plain rectangles, and firmly press down around the edges to seal.
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Repeat with other sheet of puff pastry. Pastries may be frozen at this point, or kept in the refrigerator for up to 6 hours before baking.
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Prick the top of the empanadas several times with a fork, and brush tops lightly with the egg yolk mixture.
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Bake 20 minutes, or until puffed and golden brown.
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Serve hot or at room temperature.
INDREDIENTS • 2 cans navy beans • 4 chorizo, bratwurst, or other spicy sausages (about 1 pound) • 1 pound stewing beef, cut into bite size pieces • 4 ears of fresh corn (or 2 cups frozen corn, or 2 cups of canned corn, drained) • 2 carrots, peeled and sliced into bite size pieces • 1 large winter squash, peeled and chopped into 1 inch cubes • 1/4 pound good quality smoked bacon • 32 ounces chicken broth • 2 tablespoons vegetable oil • 1 large onion, finely chopped • 1 red pepper, finely chopped • 1 teaspoon cumin • 1 teaspoon paprika • Chili powder to taste • Salt and pepper to taste
Prep Time: 120 minutes Cook Time: 90 minutes Total Time: 210 minutes
Directions: • Cook the bacon in a heavy stockpot until crisp. Remove the bacon and set aside, leaving its rendered fat in the pot. Add the chorizo and the stewing beef to the pot and cook over medium heat until the meat is well browned on all sides. •
Remove the sausages from the pan and slice them into bite-size pieces. Return them to the pot with the beef.
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Add the carrots and the squash to the pot and cook for several minutes over medium heat.
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Add the canned navy beans to the pot.
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Add the chicken broth. If necessary add some water as well to cover the beans and meat by an inch.
• Simmer the meat, beans, and vegetables on low to medium heat for about an hour, then taste and check for seasoning. The soup should be thicker and the beef should be getting tender. Season with salt and pepper to taste. • Scrape the kernels from the cobs of the fresh corn and add the corn to the pot (or add the canned or frozen corn). • Simmer for 30 minutes to an hour longer, until the beef is tender and the stew tastes very flavorful. You can add a little water from time to time if necessary. • While the soup is cooking, make the sauce. Heat 2 tablespoons of oil in a skillet over medium heat, and add the chopped onion and red pepper. Season with a teaspoon of paprika, cumin, chile powder to taste, and salt and pepper to taste. Cook until the vegetables are soft, about 5 minutes. • Serve the soup hot, with the sauce on the side. Crumble the reserved bacon and garnish each bowl with some of the bacon and a sprinkle of green onions.
“You may say I’m a dreamer, but I’m not the only one. I hope someday you’ll join us and the world will live as one.” -John LennonTaste of the World 2 participants: Rotaract Club of Alexandria Marine Star, Egypt Rotaract Dubai, Dubai The Rotaract Club of Matopos, Zimbabwe Rotaract Club of Pegasus, India Rotaract Club of Pune Sinhagad Road, India Rotaract Club of Amman, Jordan Rotaract Club of Murallas Campeche, Mexico Rotaract Dakar Millenium, Senegal Boksburg Lake Rotaract Club, South Africa Rotaract Bahrain, Bahrain Rotaract club of university of Sri jayawardenapura, Sri Lanka Rotaract club Mahdia Tunisia, Tunisia Rotaract Club of North Bay – Nipissing, Canada Rotaract Club Córdoba Catedral, Spain